Chiming in at 10', 12psi @ 40oF as well!
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Reading the responses in this thread makes me happy. I love you guys!
Seriously, forcing brewers to take a step back, try some different hops or maybe focus on malt flavors would be good. And maybe a little bad. I have a feeling a lot of the startups will be closing faster that anticipated.
OTOH, what will the growers' response be? Planting more? New and/or heartier varieties? Giving up?
The fun isn't over yet.
My belief is that if you brew great beer your followers will adjust, find and use hops that you can get and be creative, that's what craft is all about and it can be used to sell creativity and save money at the same time if it's done the right way.
+1. I love Amarillo, Simcoe, (and like Citra in small doses), but great beer can be made with lots of lesser used hops. Plus, experimenting with hops is fun !
I would think that if your basically using an insulated swamp cooler set up and do a good job maintaining the water temp the actually fermentation temp is staying pretty true. I know that when I used a swamp cooler and rotated ice bottles I was able to keep things within a couple degrees.+2. I have a glycol bottle temp probe that I tape to the fermenter and then tape a hand towel over that. I keep the ambient temps at around 5 degrees lower than my fermentation target. Have had good luck with this.I tape my probe to the side of the vessel and insulate it from ambient in my freezer so the controller kicks things on or off depending on the temp of the probe. This allows me to keep the beer +/- 1oF from my set point.
+1. Me too. I tape the probe to the fermenter and then tape bubble wrap over the probe.
Hmmm, 5 degrees? In my case, I use an insulated cooler filled with ice/water with my glass carboy. I assume w glass, the temps are much closer inside compared to the surrounding water.
+1My point was one can not draw conclusions about sparging based on decocoction. They are different processes with different variables. I have no problem believing a hotter sparge at the right pH can produce unobjectionable results.
But isn't it basically the same process? Heating the grains above what's usually considered a "safe" temp? How hot would you say you need to be to get tannins even with a "safe" pH? I've accidentally sparged with water in excess of 200F and didn't get objectionable tannins.
I guess I need to make a hopstanded IPL with Pils, to see for myself if a hard 90 minute boil will let me hopstand with no ill effects. I remember there was a school of thought when I started using hop stands that even a domestic grist would leave DMS in your beer due to the delayed cooling. Obviously not so. So the question is does a DMS producer like Pils have more of a risk ? We'll see. A good excuse to experimentnot sure it's worth wasting a potentially good beer:) I'm all for experimenting but like to go in a positive direction!
The idea is to add so much dankness that it overcomes any potential DMS issues.I've never heard that and since DMS doesn't go away and usually gets worse while hop character fades, that sounds curious to me, not saying your wrong, I've just never heard that or seen it explained that way.
Like I say, without direct experience, I could be wrong. There's always the option to sub in a good hopstand-friendly 2-row and not have to worry though.definitely! I was just curious if anyone else caught this and questioned it as well or had other thoughts about their process